Ingredients
- 12 dill pickle spears
- 12 slices of bacon
- Ranch dressing for dipping
Instructions
- Preheat the oven to 425 degrees F.
- Pat the pickle spears dry with paper towels to remove excess moisture.
- Wrap each pickle spear tightly with a slice of bacon. Secure the bacon with a toothpick if necessary.
- Place the bacon-wrapped pickles on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes or until the bacon is crispy.
- Serve with ranch dressing or other preferred dipping sauce.